Kung Pao Chicken Recipe #40339
This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
by PanNan
22 min | 10 min prep
SERVES 3 -4
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 tablespoon cornstarch
- 2 teaspoons light sesame oil or vegetable oil
- 3 tablespoons green onions, chopped with tops
- 2 garlic cloves, minced
- 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
- 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- 4 cups cooked rice, hot
- Combine chicken and cornstarch in small bowl.
- Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken.
- Stir fry 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet.
- Stir fry 15 seconds.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well.
- Add to skillet.
- Return chicken to skillet.
- Stir until chicken is well coated.
- Stir in nuts.
- Heat thoroughly, stirring occasionally.
- Serve over hot rice.
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5 stars